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Sunday, April 14, 2013

It's Sunday again, and time for another #SundaySupper! This weekend we decided to take all of our mutual love for movies and food and marry the two together. All of our recipes this week are inspired by the movies. There has been a huge volume of creativity over the past week from all of the participants, and it's been fun to see all the recipes people have come up with.

I was inspired this week by Life of Pi...and a well know pair Amy Poehler and Tina Fey. Life of Pi is a beautiful film released last year, with amazing storytelling and remarkable visuals. How do Fey and Poehler play into this? During their opening monologue they made a pun regarding Life of Pi and eating pie...the video of their monologue is down below:

I made a gluten free cookie crust, and filled it with a chocolate custard cream. Super tasty, and sooo tasty!

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen - and the food that comes from that inspiration (7pm EST)! We’ll tweet throughout the day and share recipes from all over the world. Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Serves: 8

Prep Time: 20 minutes for the crust, 30 minutes for the pie filling

Bake Time: 24 minutes for the crust

Cook Time: 5 minutes for the filling

Crust Ingredients:

1 cup butter, room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 egg

1/2 tsp vanilla

2 1/4 cup gluten free flour blend

1/2 tsp xantham gum

1 tsp baking soda

Crust Steps:

Preheat the oven to 350F.

In a medium bowl, whip the butter and sugars together until well blended. Add the egg and vanilla and whip until incorporated. Stir in the flour, gum, and soda until well combined. Transfer 3/4 of the dough to a pie tin, and form into the shape of a pie crust (You can use the remainder of the dough for cookies). Take a piece of aluminum foil and cover the crust. Place in the oven and set a time for 15 minutes. After 15 minutes, remove the foil from the crust, and bake for another 10 minutes. Remove from the oven and let cool completely.

Filling Ingredients:

4 eggs

1/2 cup sugar

2 tbsp coffee

10 tbsp butter room temperature

1/4 cup sugar

3 oz 70% bittersweet chocolate, melted

1 tsp vanilla

whipped cream and mini chocolate chips for topping

Filling Steps:

In a double boiler, whisk the eggs, 1/2 c sugar, and coffee non-stop for 5 minutes until foamy and thick. Remove from heat and transfer to a separate bowl to cool down the eggs.

In a large bowl, whip the butter and 1/4 c sugar until fluffed. Stir in the vanilla and chocolate until well blended. Whip in the eggs for 5 minutes until fluffy. Pour into the crust and cover. Refrigerate for 2 hours or overnight. Serve with whipped cream and mini chocolate chips.